400 g of wild mushrooms (shiitake, portobello, morel, chanterelle)
1 garlic clove, finely chopped
¼ tsp of red pepper flakes
1 tbsp of extra virgin olive oil
1 tbsp B de Culture, our cultured vegan butter
1 Ritta Ricotta, our macadamia milk ricotta
Country-style bread (we got the Miche Automne, from Boulangerie Automne)
Salt to taste
Slice mushrooms and place in cooking pan with olive oil, garlic and red pepper flakes over medium heat.
Separate stems from Swiss chard leaves. Cut stems and leaves into 1 inch pieces
Once mushrooms are almost cooked, add stems for 5 minutes (stems need more time to cook).
Add Swiss chard leaves and salt to taste. Once they are cooked (about 5 minutes), remove from heat and add B de culture, let it melt while you prepare the toast.
Cut 3-4 thick slices of bread and toast.
Add the Ritta Ricotta to toasts and top with mushrooms and Swiss chard.